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Cinnamon Apple Puffed Pancake…or a Dutch Baby as my mom and I like to call these. A skillet baked apple pancake infused with cinnamon and vanilla, made with both baked and fresh apples, and finished up with an addictingly good cinnamon butter maple syrup. This is the ultimate fall breakfast (or lunch, or breakfast for dinner) to feed family, friends, or even just yourself! The best part? It’s so easy to create and always turns out gorgeous!
One of the many things that I love so much about September is apple season. I know there’s also a lot of talk about pumpkin, but I like to focus on all things apple, at least for most of September. And while I know that it is also pear season, if I am being honest, I much prefer apples to pears.
My point is that September apples are simply the best…how could I not share delicious new apple recipes. I kicked things off last Friday with these crumbly apple butter bars. I’m continuing on with the apple baking today with this cinnamon apple puffed pancake.
As I am sure you guys can guess, I love this recipe, and I’ve been dying to share it with you guys for so very long…
This apple pancake is a recipe I shared with my friends at Staub for their very own cookbook, simply titled, The Staub Cookbook. If you’ve been following HBH for any amount of time, then you know what a loyal Staub fan I am. It’s pretty much all I use in my kitchen when it comes to both cookware and bakeware.
Staub is without a doubt my favorite, and has been for most of the life of this blog.
Therefore, I’m sure you can appreciate my excitement when I was asked to share a recipe for their new cookbook. And a puffed pancake/Dutch Baby (whatever you’d like to call it), seemed like the obvious choice. I’m all about a good puffy skillet pancake and this apple version is one I’ve been making since I first started cooking back when I was a teen.
It is SO GOOD.
Before I dive into the details of this pancake, I want to tell you guys about The Staub Cookbook.
First things first, if you’re looking for a new cookbook for fall, this needs to be it. It’s full of cozy recipes that are easy, delicious, beautiful, and of course, all made using Staub Cast Iron or Staub bakeware. Honestly, when I first received the book in the mail, I was in awe of how pretty it is, but once I opened it up?
Oh my gosh, I was so impressed. Each and every recipe is beyond amazing. I can’t wait to start cooking my way through. So many warming and cozy recipes. All perfect for the chillier days ahead, and especially for holiday entertaining.
Trust me, if you enjoy my recipes, you will enjoy this cookbook. They are very much in line with each other.
Got it? OK cool. You can order here. Promise you will not be disappointed.
I’ve made A LOT of Dutch Baby’s, but oddly I’ve never shared a Dutch Baby involving fall apples. So glad to be changing all that today. When I first made this recipe (well over a year ago now), I could hardly wait to share it, it’s that good.
To start, you’ll want to begin heating your skillet in the oven. The key to a good puffy pancake is a screaming hot cast iron skillet. The heat from the skillet causes the pancake batter to puff. It’s very scientific and I definitely cannot explain it, but all you really need to know is that it’s magical.
During that same time, you’ll also add some thinly sliced apples, brown sugar, and butter to the skillet. The apples begin to cook, the sugar caramelizes, and the butter begins to brown.
Again, magical.
While that’s all happening in the oven, make the pancake batter. The batter is just your basic, egg, milk, and flour batter, but flavored with the additions of cinnamon and vanilla.
Pour the batter into the hot skillet, full of buttery, caramelized apples, and then wait twenty minutes or so and done. You have a cinnamon apple puffy pancake. It’s going to smell amazing…but taste even better!
Oh! And as if that wasn’t good enough, I also made a quick cinnamon butter maple syrup to drizzle overtop. Yum, yum, and YUM! You don’t have to make the syrup…but you should.
While I might say that every recipe is a favorite (because they really all are!), this pancake just holds a special place in my heart.
It’s a recipe my grandma taught me how to make, and one that my mom and I both love. It’s kind of our recipe, one that we love to make, eat, and enjoy together. So yes it is delicious, but it’s also just very special.
Mom and I love making this best as a breakfast for lunch (or dinner) situation, but it’s truly great any time of day. Really hoping this sparks the idea that you should make breakfast for dinner tonight.
I’m returning home from NYC on the late side this evening, and this Dutch Baby will be happening for dinner. For sure, I cannot wait, it’s the best….ENJOY!
PS. I will be doing a Staub giveaway over on Instagram, so be sure to check that out today!
If you make this cinnamon apple puffed pancake, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Apple Puffed Pancake
Servings: 4
Calories Per Serving: 749 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 honeycrisp apple, thinly sliced
- 1 tablespoon brown sugar
- 6 tablespoons unsalted butter, melted
- 4 eggs
- 2/3 cups whole milk
- 2/3 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- whipped cream, for serving
Cinnamon Butter Maple Syrup
- 1/2 cup real maple syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 450 degrees F. 2. Arrange 3/4 of the apple slices in the bottom a 10-12 inch cast iron skillet and drizzle 4 tablespoons butter over the apples. Sprinkle the brown sugar over top of everything. Place the skillet in the center of the oven for 10 minutes.3. Meanwhile, in a blender, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake. 4. Remove the Dutch baby from the oven and serve topped with the remaining apple slices, whipped cream, and cinnamon syrup.
Cinnamon Butter Maple Syrup
- 1. In a small saucepan, combine the maple, butter, and cinnamon and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes. Remove from the heat and stir in the vanilla. Serve warm aside the dutch baby.
Notes
*Recipe written by Tieghan Gerard for The Staub Cookbook.
Cinnamon puffed apple pancake delicious!
As close to The Original Pancake house made in Portland OR as you can get. The maple syrup, cinnamon and vanilla sauce is a must! I’m done researching this recipe, it’s a winner!
I did add a little lemon juice.
I am so happy you loved this one!! Thank you so much for trying it, Janna! xTieghan
I’m planning on making this today and having it for dessert at a party. How would you recommend re-heating to serve warm? Thanks!!
Hey Nikki,
For this recipe I would recommend serving warm straight out of the oven and not reheating. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another Dutch baby success! I hadn’t heard of a Dutch baby before until I started following you. I made your strawberry one when it was strawberry season, (which was so darn good), and this morning I made this apple one for brunch. They are so easy, so delicious and they have the WOW factor for presentation! Thank you for a spectacular recipe….again!
I am so happy you have been loving the dutch babies on my site!! Thank you so much for trying this! xTieghan
This looks wonderful! What can I substitute for the all purpose flour to make this recipe more keto friendly? Thanks!
Hey Courtney,
You could sub an equal amount of gluten free flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I too have made many Dutch Babies, this was the best. I used Gravenstein apples. The night before I made a large dice of apples sautéed in butter to serve with pork chops. The apples, cinnamon And vanilla created a real WOW dish.
I will make this again! Yummy!
Thank you so much Cindy! xTieghan
Made this, this morning with 2 half dead apples…it was absolutely delicious! Only had 2% milk—it worked fine. Thanks for this recipe!!
Thank you!! I am really glad this turned out so well for you! xTieghan
Ah.maz.ing. And so easy. I didn’t have whole milk so just mixed 2% and some half and half and it was still perfect. I also didn’t have cream for whipping so I used some plain yogurt to make a cinnamon honey yogurt drizzle and it was *chef’s kiss*. Added a noce slight tang that really balanced the sweetness of the syrup.
Thank you so much Lindsay! I am really glad this recipe turned out so well for you!! xTieghan
So delicious and so easy to pull together!
Thank you Judy! xTieghan
Hello, just wondering if this can be made gluten free? I tried but didn’t have much luck, was very dense and eggy? Suggestions please 🙂
Hi Kiri! I have not tried making this GF, I am really sorry about that. Please let me know if you do try it! xTieghan
Amazing ?. I’ve made it twice and it’s been delicious both times. Thanks so much for this great recipe ????
I am so happy to hear that! Thank you Winnie! xTieghan
OMG this was so good, family loved it! Thank-you.
Thank you! xTieghan
I just made this and it was amazing! The syrup was an absolute highlight. The kids and husband all loved it and said it was perfect comfort food during social distancing. Thanks for another great recipe!
Thank you so much Melissa! I am so glad this turned out so well for you! xTieghan
This was so tasty! It’s the first Dutch baby I have ever made, but definitely not the last. I wish mine would have puffed up more, but it was still delicious. The lack of luck could have been because I used a 12 inch cast iron skillet or did something else strange. I was too lazy to make the fancy syrup, but it was still so good with regular syrup!!
Hi Madison! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
This looks so yummy!!! Is this Staub cast iron
flying pan? Could you tell me which size do you own?
I’m thinking to buy one, but not sure which size I should get.
HI! Yes, it is. Linked to mine below. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
https://rstyle.me/+ZCPGDfQUn2tMArMk1huASg
Great!!!!!!
Thank you Laini! xTieghan